Epic Twix Cookies

I don’t know how else to say it other than…these Twix Cookies are blow your mind delicious!

Twix is my all time favorite candy bar (Reese’s are a close second!) and if you’re a Twix lover like me you’re in for a real treat with these cookies.

Cookies are a quintessential dessert in my opinion. If you haven’t noticed already we kind of love them around here. From Peanut Butter Cup Cookies and M&M Cookies to Apple Pie Cookies and Carrot Cake Cookies, there is something for everyone on my site!

These giant cookies have pieces of Twix that are baked right into the cookie so they are freckled with pockets of melted caramel and silky milk chocolate that will send you right into cookie heaven.

What I love about this recipe (and most all of my cookie recipes) is that there is no chill time required. They are a low-effort cookie but look impressive and your friends and family will be begging you for the recipe!

They are fun to make around the holiday season, especially if you have any leftover candy from Halloween. Speaking of Halloween, these Monster Cookies are always a hit around this time of year too.

Twix cookies are delicious on their own without the additional layers but once you add that layer of luscious caramel and salted smooth chocolate it takes these cookies over the top.

Finally, your favorite candy bar in cookie form!

Ingredient Notes

If you’ve made some of my cookie recipes before, you will notice the base of the cookie dough is similar. So once you have some of the main essentials stocked, you’ll be set to make most of my cookie recipes! You can scroll down to the recipe card for the full list of ingredients and measurements.

• Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie!
• Twix Candy: I use the miniTwix candy, but you can use any Twix size. You’ll need 8 oz. to fold into the cookie dough.
• Instant Pudding Mix (Vanilla): You’ll just add the dry powder, no need to prepare the pudding. I love using the vanilla flavor in this recipe. Adding pudding to cookies makes them soft, chewy, ooey-gooey and full of flavor! It helps them stay soft for days too!
• Corn Starch: Adding in cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
• Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture.
• Butter: Unsalted, cold butter. I always use cold butter, straight from the fridge. Here’s why:
  • Too cold of butter (frozen butter) = won’t cream properly.
  • Too soft of butter = dough will be heavy and greasy.
  • Cold butter = perfect temperature for thick cookies that won’t spread too much. ?

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

1. First things first: freeze the Twix!
2. Preheat the oven to 400°F.
3. Whisk together the dry ingredients in a large bowl.
4. Cream the butter and sugars together.
5. Then add in the egg, egg yolk and vanilla extract and blend until mixed.
6. Gradually add in the flour mixture until ingredients are incorporated.
7. Chop the frozen Twix into bite sized pieces and mix into the dough.
8. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
9. Roll cookie dough into balls and place on prepared cookie sheet. Bake for 10-11 minutes.
10. Meanwhile, make the caramel and chocolate layers. Melt caramel and evaporated milk in 30 second increments in the microwave until smooth. Stir to combine. (Shouldn’t take longer than 1 minute). Melt chocolate and coconut oil in a microwave safe bowl until smooth.
11. Let cookies cool completely. Add caramel layer on top and allow caramel to cool and set up, ~20 minutes.
12. Then add the chocolate on top, with a sprinkle of flaky sea salt. Let chocolate set before enjoying.

Tips and Variations

• Strategically place the Twix: If you notice a chunk of Twix candy exposed towards the bottom of the cookie dough ball prior to baking, try to move it to the top, or roll it into the cookie dough ball so it doesn’t ooze out on the baking sheet.
• Freeze the Twix: In my recipe testing I found that folding in frozen Twix pieces creates a better cookie. The pieces hold up better while the cookie bakes so in each bite you’ll get ooey-gooey caramel that is wonderfully rich and irresistible.
• Use a different type of candy bar if you’d like! Snickers comes to mind first. Keep in mind different candies have different fillings than Twix so choose wisely!
• Make cookie dough in advance. Keep unbaked dough balls in the fridge, allow them to come to room temperature for 15 minutes prior to popping in the oven. Alternatively, freeze cookie dough balls for up to 3 months and bake for a few minutes longer when ready to enjoy.
• No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour.

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